Zuppa Inglese
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 19 ingredients
- 12 Egg yolks
- -----FINISHING-----
- 2 tsp Vanilla extract
- 2/3 c Unbleached all-purpose flour
- 1 Pane di Spagne -- baked and cooled
- 2/3 c Water
- Chocolate shavings
- Candied fruit
- 2/3 c Sugar
- Cut
- -----SYRUP-----
- 1 1/2 c Sugar
- 4 oz Bittersweet chocolate
- 1 qt Milk
- 1/2 c Dark rum
- 1/2 tsp Cinnamon
- 3/4 c Heavy cream
- -----PASTRY CREAMS-----
- 1 tbsp Grated orange zest
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold.
- FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin vertical slices. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top. Decorate with some chocolate shavings and the candied fruit.
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife
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Grater
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Wooden spoon
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Sieve